A few easy simple dishes

For those of you that asked for some easy simple dishes…here are a couple from my email buddy Tipper from the Appalachian Mountains. 

 Easy Cinnamon Cake

When you need a dessert but didn’t have much time, this is a good go to.

1 box yellow cake mix

4 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

1 cup light brown sugar

1 tablespoon ground cinnamon

2 cups powdered sugar

3 tablespoons milk with ¼ teaspoon vanilla flavoring

Preheat the oven to 325°F. Grease a 9 x 13 pan. Put cake mix, eggs, oil, vanilla, and sour cream in a bowl and mix well for about 2 minutes. Pour batter into greased pan. Mix brown sugar and cinnamon together. Sprinkle mixture evenly over cake batter. Use a case knife to swirl the cinnamon/sugar mixture through the cake. Bake for 35 to 40 minutes or till done. Cool cake for about 10 to 15 minutes. Mix together powdered sugar and milk and pour over cake. Tipper Presley

 Easy Cheese Biscuits

White Lily self-rising flour and heavy cream is what I use to make biscuits and rolls. Two cups of self-rising flour to one cup of heavy cream. The recipe is easily increased or decreased by using the ratio. To make cheese biscuits I simply add in a good handful (1 to 1 ½ cups) of cheddar cheese and sprinkle garlic powder to taste. Instead of rolling out the dough and cutting out biscuits, drop spoonfuls of batter onto an ungreased baking sheet and bake at 450 until gold brown. As soon as you remove from oven, brush tops of the biscuits with melted butter. Tipper Presley

The following are from Ray Hoover’s book: The Basics and More Cookbook

Summer Sausage (I am sure that you can substitute Ground Deer for the Beef).

2 Pounds ground beef

2 tablespooons Tender Quick

1 teaspoon liquid smoke

½ teaspoon garlic powder

½ teaspoon black pepper

½ cup ice water

Mix well and cover pan tightly. Refrigerate for 12 to 24 hours. Mix well, again, and form into 2 tightly formed rolls. Turn heavy duty foil with the shiny side toward the rolls of sausage and tightly roll up. Twist ends and prick a few holes (with a fork) in the foil and to the sausage. Place on a rack in a broiler pan and bake at 325 for 1 ½ hours. Serve hot or cold.

Salmon Patties (Good as a main dish or as a burger.)

15 ounce can of salmon

1 to 2 eggs

¼ cup milk

½ cup cracker crumbs

½ tablespoon grated onion

Salt and pepper to taste

½ tablespoon lemon juice

Drain salmon. Remove skin and bones and discard. Use a fork to break fish into small pieces. Sprinkle lemon juice, salt and pepper over and gently toss. Beat eggs and milk and stir in salmon along with onion and crumbs. Mix well and shape into patties. When all are shaped, roll in self-rising flour seasoned with salt and pepper. Fry in an iron skillet in butter. Turn once to brown on both sides. Serve in slider buns or hot biscuits along with green peas, carrots and new potatoes, boiled.

 Chicken, Broccoli, and Rice Casserole

½ cup butter

10 ounce package of frozen broccoli

1 cup uncooked minute rice

8 ounce jar Cheez Whiz

10 ounce can mushroom soup

2 to 3 cups chopped cooked chicken

French fried onion rings or toasted sliced almonds

Melt butter and add broccoli to thaw and break apart. Add rice. Melt cheese and stir in soup. Mix together with broccoli in casserole. Top with chicken. Bake at 350 degrees for 30 minutes. Top with onion rings or toasted almonds the last 5 to 10 minutes.